Easter Sweet Ricotta Pies

Servings: 8 Total Time: 1 hr 10 mins Difficulty: Beginner
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These beautiful pies are made with a sweet pastry and filled with ricotta, bits of candied peel and chopped chocolate. If you haven’t made these yet please do try because they are divine!

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Easter Sweet Ricotta Pies

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Kids Mixing
Difficulty: Beginner Prep Time 40 mins Cook Time 30 mins Total Time 1 hr 10 mins
Cooking Temp: 200  C Servings: 8
Best Season: Winter

Ingredients

Sweet Shortcrust Pastry:

Filling:

Topping:

Method

Pastry:

  1. Sift the flour and icing sugar, add the butter and bring to crumbs. Add the orange and lemon zest and just mix through.

  2. Mix the eggs and milk together and add to the flour to form the dough. Wrap in clingfilm and refrigerate for 30 minutes.

  3. Roll out the dough THIN and using a 10cm circular cutter cut out rounds on a floured surface.

Filling:

  1. Mash up the ricotta, stir in the cream, eggs and sugar then add the remaining ingredients (The mixture will be very soft but will set once cooked).

  2. Put 2 teaspoons of the filling in the middle of a circle.

  3. Brush lightly around the edge with water.

  4. Pinch the edge into pleats until you have done it all around then add some filling to fill the neck of the funnel.

  5. Brush with beaten egg and place into foil cupcake tins.

  6. Bake in oven 200C/400Ffor 30 minutes or until they are a golden color.

  7. When ready remove and leave to cool completely before topping with cream.

Topping:

  1. Whisk cream, icing sugar and vanilla essence until stiff.

  2. Spoon into a piping bag and refrigerate until ready to use.

  3. Enjoy!